Barrel Aged Honey Manhattan

Dark Manhattan in a stemmed Nick and Nora glass with a dark round garnish on a wooden pick, set on an old green and gold book against a white wall.

Photo: Pexels

Honey used: Whiskey Barrel Aged Honey

This one is mine. I drink Manhattans, so I had to try one with our barrel aged honey. It only takes a barspoon. The honey softens the edges of the bourbon and vermouth without making it a sweet drink.

Serves 1 | Prep 3 min

Whiskey Barrel Aged Honey syrup for the bourbon drinks

Stir 1/4 cup Whiskey Barrel Aged Honey into 1/4 cup warm water until it dissolves. Let it cool before using. It keeps in a covered jar in the fridge for up to 2 weeks.

Please enjoy responsibly. 21+ only.

Ingredients

  • 2 ounces bourbon (we recommend Tarnished Truth Bourbon)
  • 1 ounce sweet vermouth
  • 2 dashes aromatic bitters
  • 1 barspoon (about 1 teaspoon) Whiskey Barrel Aged Honey syrup (recipe above)
  • Ice
  • 1 or 2 cocktail cherries on a pick

Glass and garnish

Chilled coupe or martini glass, cocktail cherries on a pick.

Steps

  1. Add the bourbon, sweet vermouth, bitters and honey syrup to a mixing glass with ice.
  2. Stir for about 30 seconds, until it's very cold.
  3. Strain into a chilled coupe or martini glass.
  4. Add the cherries.

Tips

  • Stir it. Don't shake it. Stirring keeps it silky and clear.
  • Start with one barspoon of syrup. Add another only if you want it a little rounder.
  • Keep opened vermouth in the fridge.

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